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Shimmed Milk Cheese

A fresh cheese made by curdling cream with rennet and draining the curd.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Shimmed Milk Cheese

Ingredients

Directions

Make the curd

  1. Warm the cream.

  2. Add rennet to the cream.

Drain and press

  1. Put the curd into a sieve lined with a cloth.

  2. Let it sit for 24 hours.

  3. Transfer the curd to a cheese vat and cover with a wet cloth and board.

  4. After 2 hours, the cheese is ready to use.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cream
Provides the fat and milk solids that form the body and rich texture of the cheese.
Rennet
Enzyme that coagulates the cream into a soft curd that can be drained.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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